Tarragon chicken casserole
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (10 3/4 oz) condensed cream |
| Of chicken soup, undiluted | ||
| 2 | cups | Half and half cream |
| 4 | teaspoons | Dried tarragon |
| ½ | teaspoon | Pepper |
| 1 | pack | (16 oz) linguine or |
| Spaghetti, cooked & drained | ||
| 6 | cups | Cubed cooked chicken |
| ½ | cup | Grated Parmesan cheese |
| Paprika, optional | ||
Directions
In a large bowl, combine soup, cream, tarragon and pepper. Stir in the linguine and chicken. Transfer to an ungreased 4-qt. baking dish. Sprinkle with the Parmesan cheese and paprika if desired.
Bake, uncovered at 350 degrees for 30 minutes or until heated through. Yield: 12 servings.
Note: I halved the recipe for my family. Turned out well.
From Bob Breno; Strongville, OH Source: Taste of Home Aug/Sept 1995 Submitted By KATHY MOORE On 08-22-95